Sticky Sticky Rice Khao Neow Food

STICKY, STICKY RICE (KHAO NEOW)

Steps:

• The method for sticky rice is almost the same no matter who you ask. Easy.
• First, rinse the rice well, about 4 times. Then soak in cool water overnight. Make sure to cover the rice by a few inches of water.
• Drain.
• You'll find the rice has doubled in size.
• Bring water to boil in a wide pot or skillet (whatever you plan to use for the steamer).
• Line bamboo steamer with thin cotton cloth or cheesecloth.
• Add the soaked, drained rice.
• Steam vigorously for 20-25 minutes until rice is tender.
• Eat with your fingers, starting at the edge of the steamer and working your way around and towards the center. (The rice at the center is reserved for elders and honored guests). Dip into some jeow or other spicy dip.
• Enjoy with a smile. A sticky, sticky smile.

SWEET STICKY RICE WITH MANGO (KHA NEOW MAMUANG)

Steps:

• Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked.
• Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.
• Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours.
• When ready to serve, divide the sticky rice between 8 separate dishes or plates.
• Peel and slice the mango, divide and arrange them over the sticky rice.
• Sprinkle with sesame seeds to serve.